Leading chefs from the restaurant, education and food service sector in Brighton and Hove have competed in a cook-off.
Chefs were asked to develop a recipe for a Grab ‘n’ Go meal that appeals to teenagers. Competition organisers, Brighton & Hove Food Partnership, set the criteria to include both nutrition and affordability.
Chloe Clarke, Project Manager at Brighton & Hove Food Partnership, said, “Trends show an increase in demand for vegetarian and vegan food and this is particularly the case within the universities. This competition is about increasing the amount of vegetables consumed by teenagers, calling on inspiration from our top local chefs.”
The first stage of the competition included an analysis of the nutritional content of all the recipes by Nutritionist Martina Gregori from Brighton and Hove City Council. During the final, the meals were produced at a cook-off event at Brighton’s Community Kitchen.
The judging panel included Chef Michael Bremner from local restaurant 64 Degrees, Nicole Pisani, ex Head Chef at Nopi London, now School Chef at Gayhurst Primary and leading national hospitality and catering expert, Julie Barker. The panel also included pupils from a local secondary school.
Michael Bremner, Head Chef, 64 Degrees and Murmur, said, 'I'm really excited to be involved with the Veg City Challenge. Brighton's got so many great food choices and some incredibly talented chefs and restaurateurs. I think it's important to come together and use this in schools to help teenagers make healthier choices.'
Those who entered the competition and took part in the cook-off are Brighton Food Factory, Gem's Wholesome Kitchen in collaboration with Big Beach Café, University of Sussex (Compass), Foodini, Happy Maki, Higgidy and Varndean Secondary School.
The winning recipe will be served at several schools and colleges around Brighton and Hove. Teenagers will be asked to vote on taste and value for money. Studies show that 95% of teenagers in the UK don’t eat enough veg (Food Foundation 2016).
A survey by Brighton and Hove City Council shows that fruit and veg consumption decreases amongst children from year 8 to year 11 in Brighton and Hove schools (BHCC 2018). This competition is a chance for schools to help increase vegetable consumption amongst teenagers.
Julie Barker, national hospitality and catering expert, said, “The initiative is a great example of progressive thinking in making vegetables attractive and appealing to the next generation; helping schools incorporate veg within their menu planning as an integral ingredient. The quality of recipes put forward were outstanding and, as a judge, I would commend all those who took part.”
There is an increasing demand for vegetarian and vegan food in schools, aligning with the general trend in the ‘food to go’ sector (MCA Insights 2019). 87% of Brighton and Hove residents surveyed in 2018 would like restaurants and caterers to include two portions of veg in all kids’ meals (BHFP Survey 2018).
School Food Standards in primary schools ensure children are getting vegetables with their main meal and a healthy snack each day. When moving to secondary school, children have more choice and freedom at mealtimes.
Adults can self-regulate when faced with healthy and less healthy options whereas children are more likely to choose the unhealthy option. Providing a level playing field is essential for helping children to self-regulate towards a healthier diet.
